By Anastasia Sinclair

Fresh Vege spring Rolls: Grade 3 and up
Optional: sliced tofu or Make thin rice noodles
Buy a sweet chili sauce or make sweet peanut sauce (chuncky peanut butter, rice vinegar, honey, tamari, salt, a little garlic, a dash of water and stir/whisk)
Give students a prep area and one or two rice paper sheets to moisten in luke warm water. Show them how to roll up some veges and then let them experiment with what they might like to put in. This year we filled roles with noodles, mint, basil, lettuce, herbs, tomatoes, thinly sliced carrots, cucumbers, tender yellow summer squash, yellow beets, chives, onions, garlic, asparagus, strawberries, peppers, fresh corn. The possibilities are endless.